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This is a versatile chutney that goes well with idli, dosa, vada and rice. Today, I served this with vada. I named it tomato onion pachadi because my mom and aunts make this chutney without onion. Only after marriage, I saw my athamma adding onion to tomato pachadi. Hence, I named it tomato onion pachadi.
Total Time: 12 – 15 minutes (excludes cooling time)
Preparation Time: 5 minutes
Cooking Time: 7 – 10 minutes
Serves: 3 – 4
- 1 tbsp Oil
- 5-8 Curry Leaves
- ½ tsp Mustard Seeds
- ½ tsp Jeera
- ¼ tsp Methi Powder (opt)
- 1/3 – ½ cup chopped Onion
- 3-4 Garlic Cloves sliced
- 8 Green Chilies slit into 2 (adjust to taste)
- ½ Turmeric
- 1¼ tsp Tamarind Paste (adjust to taste)
- ½ tbsp or 1 ½ tsp Salt (adjust to taste)
- 1 large Tomato chopped or 1 cup chopped tomato (I use vine ripe tomato)
- 2 tbsp dry roasted Sesame
- 1 – 2 tbsp dry roasted Peanuts
- Cilantro for garnish (I did not use it today, as I was out of it)
- Heat oil, add mustard, cumin and allow to splutter.
- Add onion, curry leaves, garlic and green chilies.
- When chilies change color, add turmeric tomatoes and salt. Mix well, cover and cook until tomatoes are soft. Turn of the heat.
- Grind sesame and peanuts to fine powder.
- Add these powders, tamarind and little bit of kotmir to the tomato mixture and let it cool.
- Grind it to fine paste adding some water, if required.
- Taste it and adjust the tanginess and salt.
- Garnish it with cilantro and serve it with rice, dosa, idli or vada.
- Peanuts can be substituted with sesame powder. I have made it a few times using only sesame powder.
- I use vine ripe tomatoes and find these tomatoes more tangy than the other variety. Adjust tamarind paste depending on the tomatoes degree of tanginess. Also, I use homemade tamarind paste.